Kansas State University’s (KSU) International Grains Program is hosting a new course for the milling industry. This unique five-week, online course will highlight the quality control and quality assurance aspects of the flour milling process. This course is focused toward operative millers and quality assurance personnel, but would also be helpful for plant personnel at any level of experience in all parts of the milling process.
“At Kansas State and IGP, we recognize the need to expand our training programs to include more online courses,” says Mark Fowler, IGP associate director and milling specialist. He adds, “This course on quality control is our second distance education course developed and will be the first course offered as we launch our new KSU Milling Specialist credential program.”
He adds, this professional development, non-credit course grants one continuing education unit (CEU) upon completion. It is offered as an individual course or as the first step toward the completion of the KSU Milling Specialist credential.
“The goal of Quality Control/Quality Assurance in Flour Milling is to enhance the knowledge and skills of all those involved in the milling process,” Fowler says. To accomplish this, Fowler will co-instruct the course with Rebecca Miller, research assistant professor and director of wheat quality.
Fowler has expertise in technical flour milling, plant operations management and food and employee safety programs from his time in the industry and in the classroom. His lessons for this course focus on the impact of the milling principles on flour quality, sampling procedures and process control.
Miller has a diverse background of knowledge in the areas of wheat and flour quality and baking and cereal chemistry. She will cover topics including a review of wheat classes and uses, flour quality characteristics analysis, mixing property analysis, dough analysis and flour additives.
This is just one example of the trainings offered through IGP. In addition to flour milling and grain processing, IGP offers trainings in the areas of feed manufacturing and grain management, and grain marketing and risk management.
More information and registration details available here.
“At Kansas State and IGP, we recognize the need to expand our training programs to include more online courses,” says Mark Fowler, IGP associate director and milling specialist. He adds, “This course on quality control is our second distance education course developed and will be the first course offered as we launch our new KSU Milling Specialist credential program.”
He adds, this professional development, non-credit course grants one continuing education unit (CEU) upon completion. It is offered as an individual course or as the first step toward the completion of the KSU Milling Specialist credential.
“The goal of Quality Control/Quality Assurance in Flour Milling is to enhance the knowledge and skills of all those involved in the milling process,” Fowler says. To accomplish this, Fowler will co-instruct the course with Rebecca Miller, research assistant professor and director of wheat quality.
Fowler has expertise in technical flour milling, plant operations management and food and employee safety programs from his time in the industry and in the classroom. His lessons for this course focus on the impact of the milling principles on flour quality, sampling procedures and process control.
Miller has a diverse background of knowledge in the areas of wheat and flour quality and baking and cereal chemistry. She will cover topics including a review of wheat classes and uses, flour quality characteristics analysis, mixing property analysis, dough analysis and flour additives.
This is just one example of the trainings offered through IGP. In addition to flour milling and grain processing, IGP offers trainings in the areas of feed manufacturing and grain management, and grain marketing and risk management.
More information and registration details available here.
 |
| English: An exhibit at the Mill City Museum showing a millstone that was used in traditional flour milling. (Photo credit: Wikipedia) |
No comments:
Post a Comment